Recipe

Creamy turmeric, basil and buttercup soup

If you're looking for a winter warmer, this is the dish for you! Combining creamy buttercup squash with beautiful mild spices and added flavour from cream cheese, a bowl of this soup is like a warm hug.

Mar 31, 2019 1:00pm
By Sophie Gray
  • 55 mins cooking
  • Serves 4
    • Print
    Print
What could be more comforting than a bowl of soup to keep your family warm this winter? Try more of our deliciously warming soup recipes - we have something for everyone, with meaty treats and vegetarian delights from all over the globe.

Read this next

Ingredients

  • 1 large buttercup squash, halved horizontally and de-seeded
  • 3 tbsp butter
  • 1 onion, chopped
  • 4 cups chicken stock
  • A handful of fresh basil
  • 1 tsp turmeric
  • 1 tsp thyme
  • pinch cayenne pepper
  • 120 g cream cheese, at room temperature
  • salt and pepper to taste
  • dried chilli flakes, to garnish (optional)

Method

  • 1
    Preheat oven to 200°C. Place buttercup halves, cut-side down, in a baking dish; fill with 1 cm of water. Bake until tender, about 45 minutes.
  • 2
    In a medium saucepan, melt the butter. Add onion and cook gently for about 10 minutes. Add stock, basil, turmeric, thyme and cayenne pepper.
  • 3
    Scoop half the buttercup into a blender or food processor; add half the cream cheese and process, gradually adding ½ the stock liquid; blend mixture until smooth, then pour into a saucepan. Repeat with remaining buttercup, cream cheese and stock liquid.
  • 4
    Reheat gently, stirring; season to taste. When heated but not boiling, add a sprinkle of dried chilli flakes, if desired.

Notes

This soup is mildly spicy. You can omit the cayenne if you prefer no heat. Serve with crusty bread.

The Latest from Food To Love